Main menu

Tag Archives: ganache

Post navigation

I am hoping to visit South Carolina someday, but for now I will settle for a big chocolate taste of the South. The Brick Street Cafe is in Greenville, SC and is famous for their cakes and pies. This recipe is said to be their cake named “The Best Chocolate Cake I’ve Ever Had”, it is definitely fudgy, chocolatey amazing!

In sauce pan over medium heat, melt and stir together butter, water, and vanilla. Remove from heat and stir in cocoa. Stir in powdered sugar. Stir in cream one tablespoon at a time, to achieve a creamy yet pour-able frosting to spread over top of cake and run slowly down the side and puddle. There is a lot of frosting, you can put half on and wait a bit for that to set up and then pour the remaining over frosting over (microwave the remaining frosting a few seconds to get it liquid enough to pour).

Advertisements

Share!

Like this:

This is a recipe that I grew up with, a family favorite. It is from pillsbury.com they call them bars but to me it is cake. It is an incredibly moist fudgy cake with bites of sweet cherry, and a ganache like frosting. Make a 13″x9″ cake or a sheet cake to feed more. A quick fix for dessert at home or travels well to take and share with others.

Preheat oven to 350°. Decide whether you will use a 13″x9″ pan or 15″x10″ sheet pan, spray with non-stick cooking spray and flour. In large bowl with electric mixer, combine cake mix, cherry pie filling, almond extract, and eggs. Mix until well combined. Pour into prepared pan and bake for 25-35 minutes for 13″x9″ and 20-30 minutes for 15″x10″. Watch carefully and test with toothpick in center to come out clean. Make frosting.

Stir together flour, sugar, and salt. Cut in the shortening. Add 1 Tbl of water at a time, mixing with fork until dough holds together. Make into a disc (handle as little as possible), wrap in plastic, and refrigerate at least 1/2 hour. Preheat oven to 425°. Roll out dough to about 12″ diameter circle, line 9″ deep dish pie plate, crimp edge, and prick bottom and sides with fork. Gently line with sheet of foil, pour in pie weights (or beans) to keep crust from shrinking. Bake at 425° for 10 minutes. Remove from oven, gently pull out foil with weights, reduce heat to 350°, put back in oven and bake 10 minutes more. Cool completely.

Sprinkle chopped nuts over bottom of crust. Combine milk, cornstarch, salt, and sugar in saucepan over medium heat. Heat to boiling, stirring constantly. Add a small amount of hot milk mixture to egg yolks to warm, and then add egg yolks to milk mixture. Boil 1 minute stirring constantly until thick and smooth. Remove from heat and stir in peanut butter, and vanilla. Beat several times while cooling. Pour into crust over chopped peanuts while slightly warm. Cool in refrigerator until set, approx. 4 hours.

Place chocolate chips in glass bowl. Heat cream in small saucepan, bring to boil. Pour hot cream over chocolate, let sit a minute, then stir until chocolate melts and mixture is combined and smooth. Set aside 2 Tbl of ganache for garnish. Let remaining ganache cool slightly, then pour over the peanut butter cream filling and refrigerate until firm.

Share!

Like this:

I wanted a rich, creamy chocolate pie with all the elements that I love wrapped together in one beautiful slice. Asking a lot I know, but this is my creation. I love a chocolate cookie crust and also wanted a little crunch so I added nuts. I love smooth, thick, rich feel and taste of ganache so the truffle layer goes next. Then, I wanted the creamy, smooth, fluffy mousse and finish off with cool, sweet cream. This is, in my mind and mouth, the perfect chocolate pie. Oh, no it’s not. Perfect chocolate pie would have zero calories!

This is one of my favorite cakes! Well, to be honest, I have about twenty favorite cakes, don’t you? This is so easy to mix up and pop in the oven and out comes a moist delicious cake. Sprinkle with powdered sugar for a quick topping or drizzle chocolate ganache for a more formal presentation.

Preheat oven to 350°. Spray with non-stick spray and flour a Bundt pan. In large bowl with electric mixer, blend sugar and oil. Add eggs one at a time, beating well after each addition. In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and cloves. Add dry ingredients to sugar/egg mixture alternately with pumpkin. Stir in chocolate chips. Pour into Bundt pan and bake for 60-65 minutes. Cool in pan for 10 minutes, invert onto wire rack and cool completely. When cool, sprinkle with powdered sugar or drizzle with chocolate ganache.

Share!

Like this:

Post navigation

Advertisements

I'm Kristen. Welcome to CookiesCakesPiesOhMy. Baking for my family and friends makes me happy, and sharing it with you makes it even better. I hope you find many recipes here that you will want to bake for your family and friends. Happy Baking!

Never Miss a New Recipe...

Enter your email address to follow this blog and receive notifications of new posts by email.